It’s no surprise that Fodor’s, the venerable travel guide, tags The Pitcher Inn as “romantic,” “luxurious,” “sophisticated” and “Fodor’s choice” in its online edition.
There is a timelessness to this jewel of an inn, which reopened under new ownership in 1997 a few years after a fire destroyed the original, Civil War-era building. A T-shirt-and-jeans-wearing guest checking his smartphone in the lobby looks as at home as the bearded gent in a tweed jacket playing pool at the antique table in the lounge.
The nine-bedroom, two-suite Relais & Chateau property offers two eateries: the cozy and casual Tracks, and the fine-dining venue 275 Main.
Tracks features an enormous fieldstone fireplace, a game room (hence the pool table, as well as antique shuffleboard) and small-plate pub fare.
At 275 Main, each table is set with layers of snowy-white linens, silver cutlery and sparkling stemware, and a single white taper for a warm and elegant look. Works of fine art grace the walls.
Executive Chef Sue Schickler, who has been with the inn since it reopened (first as sous-chef under the well-known Tom Bivins, now executive director of the Vermont Cheese Council), sets the tone with a wide-ranging localvore menu with influences from classic French to Southeast Asian, complemented by an extensive wine list featuring vintages fastidiously curated by Ari Sadri, the general manager and sommelier.
Chef Schickler’s modus operandi, says Sadri, is to “take excellent ingredients and treat them with the greatest respect.” His is to offer wine “in service to the food.” Together, he hopes that guests experience “a delicious meal, well served with warmth, charm and friendliness.”